Tag Archives: Honeycrisp Apples

Apple Brickle Dip

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Apple Brickle Dip by Kristyn Merkley

Recipe excerpt from:
Lil’ Luna’s So Easy & So Yummy
by Kristyn Merkley

This 5-Ingredient Apple Brickle Dip recipe takes minutes to make and is so delicious! Plus, it uses common ingredients. The addition of Heath Toffee Bits makes it even better!

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 (8-ounce) package cream cheese softened
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) package Heath Toffee Bits
  • Sliced apples: Gala, Fuji or Honeycrisp for serving

Instructions

  1. In a medium bowl, beat cream cheese, both sugars and vanilla with a hand mixer.
  2. Fold in toffee bits and refrigerate until ready to serve.
  3. Serve with sliced apples for dipping.

Notes

Make Ahead: You can make this dip 3–5 days ahead of time. Store in an airtight container in the refrigerator.
More Dipping Ideas: Though this dip was created for apples, you can certainly use other delicious dippers such as pineapple spears, berries, graham crackers, pretzels, vanilla wafers, Oreos or gingersnaps.

Chili Crisp Burrata Salad with Arugula, Apple, and Walnuts

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Chili Crisp Burrata Salad with Arugula plus Apple and Walnuts

Recipe excerpt from:
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings
by James Park

I will be honest here: This salad is just an excuse for us to eat creamy burrata with chili crisp. And it’s a fun performance for yourself or a crowd when cutting into a hunk of burrata drizzled with chili crisp. Every time I make this for a dinner party, my dinner guests go wild for it! The thrill and joy everyone gets from seeing the oil and bits of chili crisp fall into the crack of ooey, gooey burrata balls is simply marvelous. The creamy burrata balances the spicy chili crisp, creating a party of flavors that will make you roll your eyes with pleasure. Even though it’s perfectly fine to eat just chili crisp–covered burrata, peppery arugula, and sweet apple bits make each bite of this salad exciting. The dressing also uses some chili crisp, which brings a pleasant warmth. When mixed with sweet, tart balsamic vinegar, it turns into an incredible vinaigrette for one of my favorite salads to eat all the time.

Serves 4

  • 1 Tbsp chili crisp, plus more for drizzling
  • 1½ tsp extra-virgin olive oil
  • 1½ tsp balsamic vinegar
  • Juice of ½ lemon (about 2 Tbsp)
  • 1 tsp granulated sugar
  • 9 oz [255 g] baby arugula
  • 1 medium apple, such as Granny Smith or Honeycrisp, cored and diced
  • 2 Tbsp roasted walnuts, chopped into small pieces
  • ¼ cup [30 g] freshly grated Parmesan cheese
  • 1 lb [455 g] burrata ball
  • Flaky sea salt
  • Freshly cracked black pepper
  1. In a small bowl, add the chili crisp, olive oil, balsamic vinegar, lemon juice, and sugar. Whisk to combine.
  2. In a large bowl, add the baby arugula, diced apple, and the dressing. Toss until everything is well coated with the dressing.
  3. When ready to serve, place the dressed arugula on a platter. Scatter the chopped walnuts over the top and sprinkle with the Parmesan.
  4. Place the burrata ball in the center of the platter and drizzle with extra chili crisp right on top. Sprinkle with flaky sea salt and freshly cracked black pepper and serve.

NOTE: It’s best to grate Parmesan on top of the salad before serving, using a Microplane rather than pregrated Parmesan cheese.

Photographer: Heami Lee
Food styling: Pearl Jones
Prop styling: Gözde Eker

Show 3: October 20, 2012: Produce Guru Robert Schueller and Food Republic’s Jason Kessler

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Robert Schueller of Melissa’s World Variety Produce explains what organic really means when it comes to fruits and vegetables. He also highlights what new organics are fresh in the marketplace. Jet is particularly fond of the new crop of Honeycrisp Apples.

Jason Kessler is the Los Angeles correspondent for the Food Republic Blog co-founded by Marcus Samuelsson. He’s a Chicago native. Jason is a fan of the 1st Portillo’s Hot Dog location in the West which was opened in Buena Park in early 2006. He describes it as the In-N-Out of Chicago and it’s still Family-owned with no franchising. Jason gets there as often as he can for their specialty, Italian Beef as originated in Chicago. He likes it fully loaded and the sandwich dipped in gravy. It’s a mess but an ethereal nosh. They are also known for the Portillo’s Chocolate Cake for dessert which was adapted from founder Dick Portillo’s daughter-in-laws’s home recipe !